Cheesy Ditalini Recipe
Ingredients
| Asparagus spears | 1/2 pound | |
| 1 teaspoon butter or stick margarine | ||
| Cooking spray | ||
| Garlic | 1/2 Teaspoon, minced | |
| All purpose flour | 1 Tablespoon | |
| Beef broth | 1/3 Cup (16 tbs) | |
| 1/4 cup fat-free milk | ||
| 2 ounces sliced Orange-Baked Ham, chopped | ||
| Sharp cheddar cheese | 1/4 Cup (16 tbs) | |
| Pepper | 1/8 Teaspoon | |
| Macaroni | 2 Cup (16 tbs), uncooked | |
Directions
1. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Cut spears into 1-inch pieces. Steam asparagus, covered, 3 minutes or until crisp-tender, and drain well.
2. Melt butter over medium heat in a nonstick skillet coated with cooking spray. Add garlic; saute 30 seconds. Add flour; cook 1 minute, stir ring constantly. Gradually add broth and milk, stirring constantly. Cook over medium heat 2 minutes or until slightly thick, stirring constantly. Add asparagus, Orange-Baked Ham, cheese, and pepper, stirring until cheese melts. Stir in pasta; serve.
2. Melt butter over medium heat in a nonstick skillet coated with cooking spray. Add garlic; saute 30 seconds. Add flour; cook 1 minute, stir ring constantly. Gradually add broth and milk, stirring constantly. Cook over medium heat 2 minutes or until slightly thick, stirring constantly. Add asparagus, Orange-Baked Ham, cheese, and pepper, stirring until cheese melts. Stir in pasta; serve.
Chef
